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Thursday, August 6, 2015

I love grilled meat and grilling season. The meat is delicious, it is easy to prepare and there is usually not a lot of clean up. Grilling is an easy and tasty way to get a meal on the table.

The only dilemma I face with grilling is thinking about what to serve with the delicious seared pork chop, steak or chicken.

These potatoes are a great thing to go along with anything you grill! The onions are sweet and caramelized, the potatoes are garlicky and have tons of flavor. Using the microwave to pre-cook the potatoes also makes them really quick to pull together for a weeknight meal.

Ingredients

4 potatoes, cleaned

1 Tablespoon oil

1/4 medium onion

1 teaspoon Greek seasoning

1 teaspoon salt

2 cloves of garlic, chopped

1/2 lemon, juiced

Place the cleaned potatoes into the microwave and cook them on high for about 3 to 4 minutes. This will help speed up the cooking without cooking the potatoes all the way through. Cut them into large slices.

On a medium sauce pan, heat the oil over medium heat. Add in the potatoes, onions, salt and Greek seasoning. Let this cook for about 5 to 10 minutes. After the onions have softened, add in the garlic and lemon juice.

Continue cooking until the potatoes are tender and can be pierced with a fork.

Monday, August 3, 2015

One of my very favorite things to do as a kid was to look through all of my mom's cookbooks. I knew each page and picture by heart, but I still loved looking through each recipe carefully. I practiced this silly ritual with all of her cookbooks and outdated cooking magazines even when I would come home from college.

One picture always stood out to me. It was from a fancy schmancy culinary institute and we never made anything from it except for this chicken. For years my mom and I would discuss how beautiful this chicken was. The peas, the sauce, it just looked so beautiful.

Years and years went by.

Then we finally made it and it was amazing.

This is the quick and easy version of that dish. It still has the delicious sauce and the chicken is so tender, juicy and flavorful. The wine sauce is perfect when soaked up by some white fluffy rice or mashed potatoes.

The original version includes mushrooms, and I love them in this recipe but my sweet husband does not, so I sometimes leave them out.

Ingredients

1 3 pound chicken, cut in pieces

2 onions, sliced thinly

1 pound button mushrooms (optional)

3 cloves of garlic, chopped

salt and pepper to taste

1 1/2 cup white wine

2 tablespoons cornstarch

10 ounces frozen peas

Place the first 6 ingredients into a slow cooker that has been greased with cooking spray. Cook this on low for about 6 to 8 hours.

30 minutes before serving, thicken the sauce. While the mixture is still cooking, add the cornstarch to about 1/3 cup of water and combine well. Stir the cornstarch and water into the wine sauce. Continue cooking until the sauce thickens. When the sauce is thickened, add in the frozen peas.